Vegan Gochujang Caramel Cookies - Gluten-Free and Delicious
Hello dear kitchen friends! Today, I want to share with you the recipe for sweet, spicy, and chewy vegan gochujang caramel cookies. These gluten-free delights elevate their flavors with almond flour and gochujang. They're quite practical to prepare, and the result is incredibly tasty. Let's have some fun in the kitchen!
- 1 ¼ cups fine almond flour (blanched super fine is ideal)
- 3 tablespoons tapioca starch
- 1 tablespoon powdered sugar (optional)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 2 teaspoons vegan butter
- 1 to 3 teaspoons gochujang (to taste)
- 1 tablespoon brown sugar
- 1 tablespoon powdered sugar
- ¼ teaspoon cinnamon (or more to taste)
- 1 ½ tablespoons solid refined coconut oil
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons molasses (to taste)
- 3 to 4 tablespoons maple syrup
Combine almond flour, tapioca starch, baking soda, and salt in a large bowl. Crush the almond flour lumps well, let's go!
Moving on to the gochujang caramel! Soften the vegan butter in the microwave and add gochujang, brown sugar, powdered sugar, and cinnamon. Mix well.
In another bowl, melt the coconut oil, add vanilla extract, molasses, and 3 tablespoons of maple syrup. Slowly incorporate the mixture into the dry ingredients, don't worry, it's very easy!
Spoon the gochujang caramel over the dough and gently mix, do not fully combine to keep surprise flavors.
Let the dough rest in the refrigerator for at least 15 minutes. Meanwhile, preheat the oven to 170°C.
Scoop 2-2.5 tablespoons of dough onto a baking sheet lined with parchment paper. Drizzle a little caramel on top. Bake for 11-13 minutes and let cool.
Vegan Gochujang Caramel Cookies - Gluten-Free and Delicious Cooking Tips
Wait until the edges of the cookies harden while baking, but the inside should remain slightly soft. They taste even better after cooling down, you'll love them!
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